These Reese’s and Mini Egg Chocolate Chip Cookie Bars are filled with full-sized Reese’s eggs and then filled and topped with Cadbury Mini Eggs. It is the perfect Easter dessert!
Quick Tips
- Bake these cookie bars until the edges AND the entire top of the cookie bars is golden brown. This will help ensure that the cookie is baked all the way through
- Grease and line your baking pan with parchment paper to help ensure you can easily remove it from the pan!
- Use the flat side of a knife (pressing down lightly on a cutting board) or a gallon bag and rolling pin to crush the Cadbury Mini Eggs
Equipment
- Hand or stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Silicone spatula
- 9″ cake pan or 8×8 pan
- Parchment paper (recommended)
Ingredient Notes and Substitutions
- Unsalted butter: if using salted butter, reduce added salt by ½ teaspoon
- Light brown sugar: dark brown sugar is OK too
- Pure vanilla extract: I recommend using pure extracts for best taste!
- Egg
- Milk: any type of milk is OK, this helps make the cookie extra soft!
- All-purpose flour
- Baking soda
- Salt: reduce salt by ½ teaspoon if using salted butter
- Semi-sweet chocolate chips: milk or dark chocolates are OK too
- Cadbury Mini Eggs: I use milk chocolate mini eggs, but dark chocolate is OK too
Love these Reese’s and Mini Egg Chocolate Chip Cookie Bars? Try these other Easter desserts!
How to make Reese’s and Mini Egg Chocolate Chip Cookie Bars
These Reese’s and Mini Egg Chocolate Chip Cookie Bars are super easy to make! Just follow these simple steps below.
Preheat the oven to 350 degrees. Use convection bake if you have it.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1 minute. Scrape down the bowl once complete.
Add in milk, egg and vanilla extract. Mix until combined. Scrape down the bowl once complete.
In a separate bowl, whisk dry ingredients together (flour, baking soda, salt). Then add the dry ingredients to the wet ingredients in 3-4 portions. Mix until combined.
Using a wooden spoon or strong silicone spatula, mix in the chocolate chips and crushed Cadbury Mini Eggs. You can also use a mixer to do this part.
Grease and line a 9″ round cake pan or an 8×8 pan with parchment paper.
Spread half of the dough evenly throughout the pan using a greased spatula or your fingers.
Evenly place 8 Reese’s eggs across the dough (add more if there is extra space!).
Use the rest of the dough to evenly cover the rest of the pan.
Sprinkle Cadbury Mini Eggs evenly over the top of the dough (not crushed) and bake for 20-25 minutes. Bake the cookie bars until they are light brown on the edges and on top.
Try these other cookie recipes!
Reese’s Chocolate Chip Cookie Bars
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees. Use convection bake if you have it.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the butter and brown sugar on high for 1 minute. Scrape down the bowl once complete.
- Add in milk, egg and vanilla extract. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, baking soda, salt).
- Add dry ingredients to wet ingredients in 3-4 portions. Mix until combined
- Using a wooden spoon or strong silicone spatula, mix in the chocolate chips and crushed Cadbury mini eggs. You can also use a mixer to do this part.
- Grease and line a 9" round cake pan or an 8×8 pan with parchment paper.
- Spread half of the dough evenly throughout the pan using a greased spatula or your fingers.
- Evenly place 8 Reese's eggs across the dough (add more if there is extra space!)
- Use the rest of the dough to evenly cover the rest of the pan.
- Sprinkle Cadbury Mini Eggs evenly over the top of the dough (not crushed).
- Bake for 20-25 minutes or until the top of the cookie bars are light brown.
- Let the bars cool to room temperature before slicing & serving.
Cheryl Sladek says
I made this for Easter and it was a big hit!
Thanks!
Stefani says
Mine totally sunk in the middle with the 9 inch, I’m not too sure what I did wrong but it still looks and tastes delicious